Rating: 4.5 stars
2 Ratings
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  • 2 star values: 0
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  • 4 star values: 1
  • 5 star values: 1

This easy chicken enchilada recipe features the convenience of rotisserie chicken, a jar of salsa,  and canned green chiles.

Recipe by MyRecipes January 2009

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Recipe Summary

prep:
45 mins
cook:
20 mins
total:
1 hr 5 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Mist a 9-by-13-inch baking dish with cooking spray. Warm oil in a medium skillet over medium heat. Add onion and cook, stirring, until softened but not browned, 5 minutes. Add garlic and jalapeño and cook 2 minutes longer, stirring often. Remove from heat and let cool slightly.

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  • In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green chilies. Stir until well combined.

  • Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon about 2 Tbsp. of chicken mixture down center of tortilla. Roll tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling. Pour remaining salsa over top of enchiladas, spreading to coat. Sprinkle remaining cheese over top.

  • Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20 minutes. Just before serving, sprinkle with cilantro.

Nutrition Facts

346 calories; fat 14g; saturated fat 6g; protein 32g; carbohydrates 22g; fiber 3g; cholesterol 90mg; sodium 678mg.
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